Raclette is a type of cheese from Switzerland, but also a way of eating that is as easy as fondue, if you have the equipment. A Raclette grill features a surface area for heating and even cooking ingredients, as well as numerous small pans for melting the cheese with vegetables and trimmings. Ingredients: These choices will please both the meat and non-meat eaters.
Cube beef and place in a bowl. Prepare marinade by whisking the olive oil with the lime zest, lime juice, honey, garlic, chipotle adobo sauce, oregano, mustard and pepper. Pour mixture over beef and set in the refrigerator to marinate overnight, or at room temperature for 30 minutes.
Place all of the above prepared ingredients in serving bowls on the dinner table near the Raclette. Use the top griddle for cooking the beef, to taste, and grilling the vegetables. The individual pans can be used to melt the cheese alone, or with any of the meal ingredients, including the following trimmings selections. Have plates and cutlery on hand.
Tip: Serve Raclette with some of the following: Gherkins, Pickled Onions, Dijon or Grainy Mustard. Also include a Pepper Mill and Paprika.
(Vary the theme of your Raclette by changing up some of the ingredients. For instance, try it with a Tex mex style cheese, cubed chicken in the beef marinade given above, sweet potatoes, peppers and tortilla chips. Make the trimmings salsa, guacamole, sour cream. Swiss night becomes Tex mex night and a different meal solution.)